Honey glazed carrots

DSC_1133

For my third and final dish in the ‘One vegetable three ways’ theme, I chose to do the ever simple and ever popular dish -honey glazed carrots. Usually baby carrots are used for this recipe but since those aren’t available in my part of the world, I picked the bigger carrots and sliced them to make this dish. I make it for the daughter for her snack box or an evening snack and she likes it most of the time. Kids!

Serves 2

WHAT WE NEED

300 gms Carrots (3-4)

1-2 tbsp Butter (Salted / unsalted)

1-2 tbsp Honey

A pinch of red chilly powder

A pinch of salt, if using unsalted butter

1 1/2 cups Water to cook the carrots

WHAT TO DO

  • Heat the water in a vessel
  • Wash, peel and cut the carrots into finger long pieces
  • Add the carrots to the water once it starts getting hot
  • The carrots should be tender in 5-7 minutes
  • Drain the water and set the carrots aside
  • In a pan, heat the butter
  • Once the butter melts, add the carrots and salt (if using) and mix well
  • After 2-3 minutes, add honey and mix well
  • If this is not for kids, then use red chilly powder to balance the sweetness of carrots and honey
  • Simmer for 3-4 minutes
  • Once the carrots are glazed well, take off from the heat
  • Enjoy!

DSC_1144

This is my post for the Blogging Marathon, under the theme, ‘One vegetable three ways’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Oven roasted carrot soup

DSC_1081

If you want to make anything delicious, I suggest you roast it in the oven. Tomatoes, yes…onions, yes….carrots, yes….sweet potato, yes….garlic ,yes. I think I have made my case. Roasting in the oven gives the dish a lovely aroma and an explosion of flavours that are otherwise not unearthed. I know I have two more carrot soups on my blog (here and here) but do you really believe there is a finite number of carrot soups in the world? Like I said before, carrots are able to marry any other vegetable easily and so the flavours to be explored multiply exponentially. Carrot’s natural sweetness can be balanced with any spicy flavouring and result in a magical soup. So try this one too and raise your glass to the humble carrot.

DSC_1104

Recipe adapted from here

Serves 3

WHAT WE NEED

3 medium to large carrots

1 medium sized onion

2 cloves garlic

1 tbsp olive oil

1/4 tsp freshly ground pepper

1/2 tsp ground cumin

2 tomatoes

2 tbsp curds / yogurt

Salt

WHAT TO DO

  • Preheat the oven to 200C
  • Peel and roughly chop the carrots
  • Roughly chop the onion
  • Add the garlic, olive oil, cumin, pepper and some salt and mix well
  • Place on a baking tray and bake for 25-30 minutes till they start turning brown
  • Turn the tray once during the roasting to ensure equal roasting on all sides
  • Take out the baking tray and cool slightly
  • In the meanwhile, soak the tomatoes in hot water for 10-15 minutes
  • Peel the skin, deseed the tomatoes and purée it
  • Add the roasted vegetables to a mixer / food processor and blend to a smooth mix
  • Add the purred vegetables and the tomato purée to a pot and mix well
  • Stir in the yogurt and adjust for salt
  • Let it simmer for 10 minutes or so till it is hot
  • Serve hot
  • Enjoy!

DSC_1111

This is my post for the Blogging Marathon under the theme, ‘One vegetable three ways’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Creamy Carrot Sandwich

DSC_1221

I don’t know about you but in my house, the carrot gets a bit of a step-motherly treatment. I take it for granted, don’t give it too much of importance, use it as a filler in combination with other vegetables and its presence solely dependent on the quantity needed and never stopping to consider its feelings. Basically, it always plays a supporting role and never gets its due limelight.  So when I picked this theme of one vegetable in three ways, I figured it would be nice to hero the carrot for once.

Since the husband is travelling I am having a dairy overflow – too much curd and too much milk. So, I figured I could make some hung curd and have a fabulous sandwich with it. It turned out creamy and delicious with the daughter happily munching away and I have been patting my back ever since.

Serves 2

WHAT WE NEED

8 slices of bread

1 carrot, grated

Hung curd from 1/2 litre curd

1 tsp chilly powder / curry powder / mixed dried herbs

Butter to toast the bread

Salt

 

WHAT TO DO

  • Toast the bread slices with butter
  • In a bowl, mix together the hung curd, grated carrot, spice powder and salt
  • Apply the carrot mixture on a slice of bread generously and cover it with another slice
  • Repeat the same for the remaining bread slices
  • Enjoy!

 

NOTES

  1. Though it is not mandatory to toast the bread, it is recommended because the bread otherwise is unable to hold it together and gets soggy due to the hung curd

DSC_1222

This is my post for the Blogging Marathon under the theme, ‘One vegetable three ways’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Cheese Masala Dosai

DSC_1225

The biggest difference I find between my previous working for a corporate self versus working for the home is that I used to crave for weekends then and now I absolutely dread them. I had Monday morning blues then and now I have Friday night chills. I simply can’t wait for the Monday morning when I can pack up the husband and daughter and let out a relieved sigh. The biggest worry for the weekend is to balance everyone’s taste and health, manage to spend time with them and also manage some respite for me. Not easy I tell you.

So this dish happened in one of the weekends when I wanted to eat masala dosai but had no potatoes or patience to make one. So I simply chopped up some onion, tomatoes and capsicum, topped it with loads of cheese and was rewarded with pleas for seconds and satisfied sighs. Miracles happen!

DSC_1223

Serves 2-3

WHAT WE NEED

3 cups Dosai batter

1 large onion

1 large tomato

1 large capsicum

2-3 green chillies

1 sprig curry leaves, finely chopped

2 tsp oil + for making dosais

Lots of shredded cheese

Salt

WHAT TO DO

  • Finely chop the onion, tomato and capsicum
  • Heat 2 tsp oil in a small pan
  • Add the green chillies and onion, tomato and capsicum and mix well
  • Add salt and let it cook till it is cooked well and the liquid from the tomato has almost dried out
  • Set aside
  • Heat a tava and pour a ladle full of batter on it
  • Spread it in concentric motion and make into a dosai
  • Add oil to the end of the dosai and let it cook
  • Add one spoon of the onion mixture on top of the dosai and spread it
  • Top it with as much shredded cheese as you want
  • Use the spatula to loosen the dosai and fold it into three
  • Repeat with the rest of the batter
  • Serve warm
  • Enjoy!

DSC_1212

This is my post for the Blogging Marathon under the theme, ‘One protein three dishes’

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Cheese & Garlic Scones

DSC_1152

When I made a Hi-Tea combo couple of months ago, my favourite of the lot of dishes was the Cheese and garlic scones. These are super easy to make and taste so good. It is one of the few baked dishes that even my husband liked and asked for seconds. I have made it several times since and it has been appreciated by kids and adults alike. This makes for a quick and easy snack with all ingredients easily available at home. I do think of adding some vegetables to it but then I feel maybe some dishes should be left just for taste instead of trying to healthy-fy everything all the time.

DSC_1174

Recipe from here

Makes 8 scones

WHAT WE NEED

1 cup All purpose flour

1 1/2 tsp Baking powder

1/4 tsp salt

1/4 cup shredded cheese

1-2 garlic cloves, finely chopped or grated

1/2 cup Milk

WHAT TO DO

  • Preheat the oven to 220C
  • Mix the flour, baking powder and salt in a bowl
  • Add the shredded cheese and garlic to the bowl and mix well
  • Make a well in the middle of the flour and pour in the milk except for 2 tsp of milk
  • Bring together all the ingredients and form a dough
  • Do not overmix
  • Grease a baking tray and transfer the dough to the tray
  • Pat it into a 1″ thick circle and cut into 8 wedges
  • Brush the balance 2 tsp milk on the dough
  • Bake for 15-20 minutes or till the top gets brown spots
  • Cool for 10 minutes
  • Serve warm with butter

NOTES

  1. I have tried this dish with cheddar cheese, pizza cheese (mix of cheddar and mozzarella) and matured goat cheese and it works beautifully with each one
  2. I found the goat cheese (matured) slightly bland in comparison to the other two and so I sprinkled some dried rosemary to enliven it

DSC_1153

This is my post for the Blogging Marathon under the theme, ‘One protein three dishes’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Cheese & Oats Paniyaram

DSC_1136

So I am back after a month though it seems like ages. In March, I had a very different perception of how April and May would turn out considering it is the daughter’s vacation time, but it wS hectic and chaotic in wholly different ways. Right from having a oil splash accident to help organise the brother & sis-in-law’s baby shower to help playing nurse to the father-in-law, this summer has me running in circles. Now it’s hardly any time left for school time and to begin the routine again.

In between all this activity the husband managed to travel for work and wearily asked me if I would need some rye flour or gluten again. Seems like he has finally resigned to fate, which is nice! I was kind and asked him to only pick up some cheese since he was in Amsterdam. He did and has been asking me to add cheese to everything I make. So when I picked this theme of ‘One protein three dishes’, I knew it simply had to be cheese. So here is the first of my three ‘cheesy’ dishes which is a quick and comparatively healthy snack for adults and kids alike.

DSC_1140

Recipe adapted from here

Serves 3-4

WHAT WE NEED

1 cup Quick cooking oats

1 small sized carrot, grated

2 tbsp Rice flour

1 tbsp Semolina

2-3 tbsp shredded cheese

1-2 green chillies, finely chopped

1″ ginger, grated

1/2 tsp Baking soda

Few coriander leaves

Salt

Oil

Water

WHAT TO DO

  • Heat an appe pan with 2-3 drops of oil in each cavity
  • Mix all the ingredients except baking soda and oil
  • Add enough water for the batter to be thicker in consistency as compared to idli batter
  • Add baking soda and give it a quick mix
  • Pour the batter into the appe pan till it is almost full
  • Cover and cook in simmer for 2-3 minutes
  • Once the top part seems cooked, turn it over with a spoon and cook uncovered for 1-2 minutes
  • Take it off from the pan and repeat for the remaining batter
  • Serve with chutney or ketchup or mayonnaise of your choice
  • Enjoy!

NOTES

  1. I used matured goat cheese but cheddar should also work just as well
  2. Green chillies and ginger can be reduced or omitted if making for kids

DSC_1178

This is my post for the Blogging Marathon under the theme, ‘One protein three dishes’.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM